About This Position
A growing modern steakhouse with a bright, airy atmosphere featuring fiery grills and charcuterie, oyster bar and bar tops, private rooms, and a posh, walk-in, floor-to-high-ceiling glassed wine cellar. Maître D Role: The Maître D will oversee, direct, and coordinate the planning, organization, training, and leadership of restaurant staff to meet the established goals for sales, costs, employee retention, guest service, satisfaction, food quality, cleanliness, and sanitation. Key Responsibilities & Activities: - Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed in a timely manner - Ensure that all guests feel welcome and receive responsive, friendly, and courteous service at all times - Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards - Meet company goals in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive work environment - Perform various financial activities, including cash handling, deposit preparation, and payroll - Supervise and participate in kitchen and dining area cleaning activities - Investigate and resolve complaints regarding food quality, service, or accommodations - Ensure that products are received in the correct quantity and condition, and that deliveries are performed per the restaurant's receiving policies - Control inventories of food, equipment, smallware, and liquor, and report shortages - Purchase or requisition supplies and equipment necessary for the quality and timely delivery of services - Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner - Observe and evaluate workers and work procedures to ensure quality standards and service. Complete disciplinary write-ups as needed - Follow established standards for food portions, production sequences, time management, and workstation and equipment arrangements - Assign duties, responsibilities, and workstations to employees based on work requirements - Analyze and resolve operational problems such as theft, wastage, and inefficiency, and implement procedures to mitigate these issues - Manage personnel actions, such as hiring, terminating, training, and conducting staff orientation. Create work schedules and organize employee time sheets - Perform food preparation or service tasks as needed, including cooking, clearing tables, and serving food and drinks - Greet and seat guests, and present menus and wine lists - Participate in meetings for menu planning, serving arrangements, and related details - Handle phone calls, guest receipt requests, and voice messages - Follow up with all reservations to gather feedback Work Schedule Flexibility: Available to work nights and weekends as needed. Professional Appearance & Environment: Able to dress appropriately and work in a fine dining, professional environment. Leadership Experience: Experience leading teams to deliver world-class service. Multitasking & Stress Management: Capable of multitasking and thriving in high-stress environments. Front Door Leadership: Comfortable being the "Face" of the front door team and making a lasting first impression. Job Type: Full-time Experience level: 3 years Restaurant type: Fine dining restaurant Shift: Day shift Weekly day range: Monday to Friday, Weekends as needed
Benefits
- - 401(k)
- - Dental Insurance
- - Employee discount
- - Health insurance
- - Paid time off
- - Vision insu